Oven Roasted Rosemary Radishes

Oven Roasted Rosemary Radishes

Not everyone loves raw radishes, one of the reasons is that it can have an astringent taste when it is raw. However, by roasting in the oven with your favorite herbs, it brings on a whole new dimension. My favorite is rosemary, the woodsy notes of this herb goes very well with the roasted flavors of a radish. The best part of this particular dish is that its great hot or cold. Trust me, you can add this to the top of your baby greens then drizzle some homemade balsamic dressing , it will make you wonder why you have been tossing raw radishes on your salad.

Oven Roasted Rosemary Radishes Recipe

Ingredients:

4 cups of cut organic radishes

1 tablespoon of organic extra virgin olive oil

2 hearty springs of fresh rosemary

sea salt to flavor at the end

Direction:

Preheat the oven to 400F.

Separate the leaves of one of the rosemary sprigs. (Don’t toss it out, we will be roasting one sprig whole and the other sprig will be just the leaves…you will see why later.)

In a bowl, combine all the ingredients (cut radishes, olive oil, and rosemary).

Then on a parchment paper lined pan, spread out the ingredients from the bowl. The more space you give the radishes the better it will roast.

Roast in the oven for 10-20 min. (Make sure that the edges are caramelized and a toothpick can easily go through the radish.)

Season with some sea salt and take the rosemary that is whole and crush the rosemary on top of your radishes (Since this whole sprig is dried out, you can get a finer rosemary topping on your radishes).